Happy tuesday again people, it’s time for another little shot of Dragon’s Blood. But, instead of showing you my free sample jar, here’s what you’d get if you actually purchased today’s product:
A black and golden brown, scale patterned bottle that both strongly resembles the others in its line and uses the two main colours associated with its sauce type.
Feel like something fruity, my fellow fiery food fans? It certainly seems like I do lately.
To get my fix, I’m taking a look at another freebie from one of the most heavy fruit users I know. Daddy Cool’s.
But compared to other fruit-based sauces, this one’s different. It’s brown. Or, as he and his northern friends call it, “Broon”.
That’s right folks, we’re looking at a chilli brown sauce!
Hey everyone, we’re looking at the Screaming Chimp again.
This sample’s of another smokey sauce, meant to combine the heat of their Stinger with the beautiful flavour of the last one we looked at, the Vic’s Ol’ Smokey.
Hey folks, last month we looked at a delicious new product that I got at Reading Chilli Festival but this month I have something even newer for you.
This week’s product comes to you from Burning Desire Foods, is a little more out there than a sauce and was actually released on the day of the event. What I have for you is their chipotle syrup:
Hey everyone, this week it’s recipe week and I’d like to talk to you about one of my favourite curries.
The humble korma, however, doesn’t have the best of reputations, being considered both too mild and too desert-like to be called a “proper curry” by many.
It’s the sweet, rich, creamy, coconut-heavy and utterly chilli free dish used to introduce people to the spices of indian cuisine but, in my opinion, it’s a little more than that.
Made well, the almond, coconut and dairy base of this dish gives it the unique, rich, mild and milky flavour you might expect, ideal to be built upon with other things, such as its often quite complex spice palette. In fact, it’s a perfect carrier for these spices because, as with chilli, their flavours are mostly oil based, allowing them to be absorbed into the milk fats quite easily to spread throughout the meal.
But, depending on where you look, you’ll see many variations on the korma, some of which have rather different ideas on what flavours should permeate its thick, underlying sauce.